Granny's Garden Vegetable Soup
My granny made the best vegetable soup around. I've never tasted any better. I get pretty close with my recipe. You may be tempted to leave the okra out, but it makes this recipe sing.
Ingredients
- 3 tablespoons olive oil
- 2 celery stalks chopped
- 1 large onion chopped
- 1 clove garlic crushed
- 2 pounds okra sliced 1/4 inch thick rounds
- 8-10 tomatoes peeled and crushed
- 3/4 cup butter beans
- 4 ears corn (1 cup) cut off the cob
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh thyme chopped
- 3 dashes hot sauce
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1 lemon for lemon juice
- 1 lb. chuck roast cut into 2-inch cubes (optional)
Instructions
- Briefly sauté onions, celery, and garlic: in a large stockpot, heat olive oil over medium heat. Add celery, onions, and garlic and cook for about 1 minute, stirring constantly.
- Add okra, tomatoes, beans, corn, basil, thyme, hot sauce, salt, and pepper to the pot. Squeeze the lemon over soup. Add enough water to just cover the soup.
- Bring mixture to a boil, and then reduce to simmer. Cover and let simmer for 1 hour.
- Serve immediately in bowls with a side of jalapeño cornbread (page 56 of Harvest Cookbook). Add a sprinkle of parmesan cheese over the soup if you like. You can store this vegetable soup in the fridge for 3-4 days or freeze it in airtight containers. If you are canning your vegetable soup, use the pressure canner method for this recipe.
Notes
Be sure to practice good canning safety when canning meat.
Courtesy of Stacy Lyn Harris
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